Bought a couple of rump roast for 1.59 #. Each one weighed a little over 4 #'s. Rub them down with brisket rub and smoked @ 250 for over 8 hours to a internal temp of 170. Took one of the roast and sliced into thick slices(around 5/8-3/4) then cubed the slices. Made beef plates with yams, turnip greens and cresant rolls. Meat was real tender. Vacum sealed the other roast to eat later.